Eat All the Food

Homemade Coconut Milk

Minerva really wanted to try this coconut milk, but since I prefer to have it fur free, I kept the lid on.

Josh is allergic to nuts and dairy, which really limits the “milk” options for us. While I still use cow milk in my coffee, and for occasional recipes when we just really don’t feel like substituting, we need something to put in smoothies and baked goods, or really whatever. I don’t like to use soy, I find rice milk a little bland, and it seems like most of the cartons of coconut milk available have added ingredients that are just unnecessary and weird me out.

Place the coconut in a large bowl. Heat the water to a boil and pour over the coconut. Let soak for about half an hour to an hour.

Once it has soaked and cooled down a little, place about half of the water/coconut mix into a blender and blend for 2-3 minutes. Pour the blended mixture into the nut milk bag placed over a bowl. Squeeze the bag until you get all of the liquid out of the coconut. Discard the coconut pulp and repeat with the remaining coconut and water. If you’re using a strainer, pour through the strainer and gently press to get as much of the milk out as possible.

Pour the strained milk into an airtight container and store in the fridge for up to a week. Shake well before using.

i will be trying this.. but.. i see you do use a lot of coconut milk.. could you tell me your favorite canned coconut milk? i hate to buy a can only to find out it kinda ruins the flavor of what i’m making because i just don’t like that particular coconut milk. your fave? thanks!